1cupAlmond Milk or Milkuse the empty Campbell’s can
1tspdried parsley flakes
1tspred pepper flakes
DashGarlic Salt & Pepper
1 1/2Tbspfreshly minced garlic
1/4cupfreshly grated parmesandivided
1cupwhole wheat pastaoptional – I like to use Elbows or Fusilli pasta
Prepare the optional pasta according to package
Pour the can of Campbell’s Tomato Soup & almond milk into a sauce pan. Stir on low heat until the tomato chunks disappear. As the soup begins to warm, add the parsley flakes, red pepper flakes, garlic salt, pepper, and freshly minced garlic and stir until evenly dispersed. Slowly add in about half of the parmesan until melted.
Once the soup is ready, pour into a serving bowl and add the drained pasta (optional) to the soup. Top with the rest of the parmesan. Feel free to add Oyster crackers instead of the pasta; however, this soup is flavorful and filling without either!